The most renowned capers in the world are flower buds that grow wild on bushes on Pantelleria, a windy island off the coast of Sicily. Especially briny and distinct due to the volcanic rich soil of the island, Pantelleria capers are picked before the flowers are formed, and cured in salt to preserve the intense floral flavor and firm texture. A staple in every Italian's pantry, we recommend using capers traditionally in a slow cooked caponata, a fiery puttanesca or a lemon, caper and butter sauce for fish. Note: Rinse before using to remove excess salt. Also available: Capers in Brine.